Ingredients
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2
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2
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2
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Directions
Sparkling Cranberries, borrowed and reposted from 101 cookbooks for safekeeping, these look very tasty i betcha you could do this with blueberries for a summer treat too cooking time is cooling/drying time, These were fantastic I made them with blueberries as spiritussancto’s note suggested because my daughter and I had just picked some I had some blueberries on a fruit tray once and thought they had just sprinkled some sugar on them because they were so sweet and good, now I realize they did this to them! I didn’t do a picture because we had ‘raw’ course sugar and visually they didn’t look the greatest with the brown coloring of the sugar But watch out – once in your mouth you will go back for more, and more, and I’ll definitely make this again, it’s so simple and easy I’ll be trying it with cranberries in the fall Thanks spiritussancto! Made for Pic-A-Chef 2012
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Steps
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1
Done
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Mix Water and Sugar in a Saucepan and Simmer Until Sugar Dissolves to Make a Simple Syrup. |
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2
Done
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Let the Syrup Cook a Bit So It Wont Burst Your Cranberries, Should Be Warm-Hot, not So Hot You Can't Touch It. Pour Over Cranberries, Cover and Refrigerate Overnight. |
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3
Done
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Drain and Toss in Coarse Sugar. Work in Small Batches to Avoid the Sugar Getting Too Damp. Lay Cranberries Out on a Cookie Sheet to Dry For a Few Hours. |
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4
Done
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Toss in the Regular Sugar to Take Care of Any Damp Spots. |
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5
Done
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Serve on a Cheese Spread, in a Bowl Next to the Christmas Cookies, or on Top of Custards and Puddings. |
